Ingredients:
100g fresh fennel
100g raspberries
100 g of cottage cheese (**) (granular cream cheese)
1 tbsp lemon juice
1 tbsp olive oil (*) salt, pepper
Preparation:
Mix the lemon juice, spices and oil in a bowl. Finely chop or grate the fennel and add to it.
Carefully chop the raspberries. Arrange the fennel with the raspberries and cream cheese on the plates and decorate with fennel greens.
Can be used as a dessert or appetizer.
For reading about the health benefits of fennel go here.
Good Appetite.
(*) This recipe is suitable for the days after fasting, but you should not use oil, especially on the first build up day. On the second build up day you can use it, but only little.
(**) This recipe is suitable for the days after fasting, but you should not take any protein, especially on the first build up day, and only a little on the 2nd build up day.
